Ingredients
Scale
- 2 chicken breasts
- 2 sweet potatoes
- 1 cup of brown or white rice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and chop sweet potatoes into cubes. Toss them in olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While the sweet potatoes are roasting, cook the rice according to package instructions.
- Season chicken breasts with garlic powder, salt, and pepper. Grill or sauté over medium heat for 6-7 minutes on each side, or until fully cooked.
- Slice the chicken.
- To assemble the bowl, place a serving of rice at the bottom, top with roasted sweet potatoes, and sliced chicken.
- Garnish with fresh herbs if desired, and serve warm.
Notes
For extra flavor, consider adding a squeeze of lemon or a drizzle of yogurt when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg